Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Introduction

Pretzel Chicken with Mustard-Cheddar Sauce is a crunchy, flavorful twist on classic chicken. The salty pretzel coating pairs perfectly with a creamy, tangy cheese sauce, making this dish a definite crowd-pleaser. It’s simple enough for a weeknight dinner yet impressive for guests.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups crushed pretzels
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup shredded cheddar cheese
• 2 tablespoons Dijon mustard
• ½ cup sour cream
• Salt and pepper to taste
• Oil for frying (canola or vegetable)
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Trim the chicken breasts and pat them dry.
2. Step 2: Set up three bowls: one with flour, one with whisked eggs, and one with crushed pretzels.
3. Step 3: Coat each chicken breast by dipping first in flour (shake off excess), then in egg, and finally press into crushed pretzels until well covered.
4. Step 4: Heat oil in a large skillet over medium-high heat. Fry the coated chicken for 3-4 minutes per side until golden brown.
5. Step 5: Transfer the browned chicken to a baking dish and bake for 15-20 minutes, until the internal temperature reaches 165°F (75°C).
6. Step 6: While the chicken bakes, combine sour cream, Dijon mustard, and shredded cheddar cheese in a saucepan over medium heat. Stir until the cheese melts and the mixture is smooth.
7. Step 7: Season the sauce with salt and pepper to taste. Add a tablespoon or two of water if the sauce is too thick.
8. Step 8: Remove the chicken from the oven and let it rest for 5 minutes.
9. Step 9: Slice the chicken if desired and drizzle the warm mustard-cheddar sauce over the top. Garnish with fresh parsley if using, then serve.

Tips & Variations

• For extra flavor, mix some garlic powder and smoked paprika into the crushed pretzels before coating the chicken.
• You can bake the chicken entirely in the oven by placing coated breasts on a greased pan and baking at 400°F (200°C) for about 25-30 minutes, flipping halfway.
• Substitute sour cream with Greek yogurt in the sauce for a lighter option.
• Use spicy mustard instead of Dijon for a more kick in the sauce.

Storage

Store leftover pretzel chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in the oven or air fryer to retain crispiness. Warm the sauce in a saucepan over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require a few extra minutes of baking time due to their thickness.

What type of pretzels work best for coating?

Use crunchy, salted pretzels for the best texture and flavor. Avoid soft pretzels as they won’t create a crispy coating.

Pretzel Chicken with Mustard-Cheddar Sauce Recipe

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★★★★★

4.7 from 145 reviews

Pretzel Chicken with Mustard-Cheddar Sauce is a crispy, golden-brown chicken dish coated in crunchy crushed pretzels, pan-fried to perfection, and finished in the oven for juicy tenderness. Topped with a creamy, tangy mustard-cheddar sauce, this recipe combines bold flavors and textures for a crowd-pleasing meal perfect for any occasion.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts
• 2 cups crushed pretzels
• 1 cup all-purpose flour
• 2 large eggs
• Oil for frying (canola or vegetable)
• Salt and pepper to taste

Mustard-Cheddar Sauce

• 1 cup shredded cheddar cheese
• 2 tablespoons Dijon mustard
• ½ cup sour cream

Garnish

• Fresh parsley for garnish (optional)

Instructions

1. Prep Chicken: Preheat your oven to 400°F (200°C). Trim the chicken breasts and pat them dry thoroughly to ensure proper coating adherence.
2. Prepare Coating Stations: Set up three bowls: one with flour, another with whisked eggs, and the last with crushed pretzels for the breading process.
3. Coat Chicken: Dip each chicken breast first into the flour, shaking off excess, then into the egg wash, letting excess drip off, and finally press into the crushed pretzels so they adhere evenly.
4. Fry Chicken: Heat oil in a large skillet over medium-high heat. Add the coated chicken breasts carefully and fry for 3-4 minutes on each side until the exterior is golden brown and crispy.
5. Bake to Finish: Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes until the internal temperature reaches 165°F (75°C) ensuring they are cooked through.
6. Prepare Mustard-Cheddar Sauce: While the chicken bakes, mix sour cream, Dijon mustard, and shredded cheddar cheese in a saucepan over medium heat, stirring continuously until the cheese melts and the mixture is smooth.
7. Season the Sauce: Add salt and pepper to taste. Adjust thickness by adding a tablespoon or two of water if needed to reach the desired consistency.
8. Finish Chicken: Remove the chicken from the oven and allow it to rest for 5 minutes to retain juices.
9. Serve with Sauce: Slice the chicken if preferred and drizzle the warm mustard-cheddar sauce over the top. Garnish with fresh parsley for color and added flavor if desired.

Notes

• Ensure chicken breasts are patted dry before coating for better adherence of pretzels.
• Use a meat thermometer to confirm the chicken reaches a safe internal temperature of 165°F (75°C).
• If sauce becomes too thick after melting, add water gradually to thin it out.
• Oil should be hot enough for frying but not smoking to prevent burning the pretzel coating.
• Crushed pretzels can be seasoned with garlic powder or paprika for extra flavor.
• Leftover sauce can be refrigerated and gently reheated before serving.

Keywords: Pretzel Chicken, Mustard-Cheddar Sauce, Crispy Chicken Recipe, Fried Chicken, Chicken with Cheese Sauce